Ricotta Tortellini with Rocket, Tomatoes and Pine Nuts

Summary

Ingredients

• 500 g tortellini with ricotta fillin, coolin shelf
• Salt water
• 0.5 ½ small onion (s), finely diced
• 1 small clove (s) garlic, finely chopped
• some chili
• olive oil
• 50 ml vegetable stock
• 25 g butter
• 8 cherry tomato (s)
• 1 handful pine nuts
• 100 g rocket
• Parmesan
• salt and pepper

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Instructions

1. Prepare the tortellini in salted water according to the instructions on the packet. Meanwhile, fry the onion, cut into fine cubes, with garlic, also cut into small pieces, and a few chilli pieces in olive oil in a pan. Deglaze with the vegetable stock and reduce briefly.
2. Add a little butter and bring to the boil until frothy. Now reduce the heat and add the halved cherry tomatoes and a few pine nuts. Season to taste with salt and pepper.
3. Briefly toss the finished tortellini through the sauce and arrange on a plate. Now also briefly toss the rocket through the empty pan (so it absorbs some flavor), pour it onto the pasta and serve with a little parmesan. The dish also tastes delicious with ricotta ravioli.